Wednesday, April 8, 2015

Cuban American Panini

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Not wasting food was a big thing in my household growing up. My parents would literally make me sit at the dinner room table for what seemed like hours until I finished what was on my plate. They always said, "There are starving children in this world that would love to eat that," and it always worked. To this day I always try my hardest to not let things go to waste.
When I made a roast pork the other day, I was faced with tons of leftovers. I like to give my leftovers a facelift so we don't have to eat the exact same thing two days in a row, and this time in was in the shape of a Cuban sandwich. I used ingredients that I had on hand, so I found myself using American cheese in place of traditional Swiss or Provolone cheese. Both Chris and I enjoyed the change and happily ate a couple sandwiches each. See...leftovers don't always have to be bad! Enjoy!

Printable Recipe

  • 4 rolls
  • 2 tbsp. yellow mustard, divided
  • 8 slices roast pork, thinly sliced, divided
  • 16 slices deli ham, thinly sliced, divided
  • 4 dill pickles, thinly sliced, divided
  • 4 slices American cheese, thinly sliced, divided
  • 4 tbsp. butter, softened, divided
Slice the rolls in half. Spread one side of each roll with the mustard. Divide the pork, ham, pickles and cheese evenly among the four rolls. Top the sandwich with the other half of the roll.

Heat a large pan over medium heat. Spread the softened butter on one side of each roll. Place the sandwich, butter side down, in the pan. Press down firmly with a spatula to flatten the sandwiches. Allow to cook for 3-4 minutes or until browned. Spread the remaining butter on the top side of the sandwiches and flip to cook the second side. Continue pressing down firmly with a spatula. Cook for an additional 3-4 minutes or until browned. Alternately, you can butter each side of each sandwich and put it in a panini press to cook. Serve immediately.

Source: SK Original

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